Wednesday, 12 November 2014


The vibrancy of colours in this salad is a true celebration of summer and the taste, as implorable as it might sound, is utterly delicious, both savoury and refreshingly sweet at the same time.  If you, like me. like the taste of chili, add a few sprinkles of it and let the hit elevated this dish to a totally new level.  Its flavours match beautifully with any meat or poultry dishes, particularly with ones cooked using Mediterranean or Middle Eastern spices.

You need (for 8 people)
1.5 kilogrammes of a seedless ripe watermelon
100 gr of Persian feta
Half a bunch of coriander leaves finely chopped
Small red onion finely sliced into semicircles
200 gr of rocket leaves
1 tbs of chopped mint leaves
a sprinkle of chili flakes (optional)
Extra virgin olive oil,
Salt and freshly ground black paper

Cut off the rind and then cut the watermelon flesh into 2 cm cubes and place them into a salad bowl.  Crumble in all  the feta and add all other ingredients.  Sprinkle some sea salt and freshly cracked black pepper and give it a gentle toss.  Taste and adjust the seasoning, the sweetness of the watermelon should be perfectly balanced against the saltiness of the feta and the peppery taste of the rocket leaves, accentuated by the hit coming from chilies.  If you have marinated feta in a tin at home, use its oil, it tastes divine and can be added to any salad.


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